Lactose

Lactose is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from (gen. ), the Latin word for milk, plus the suffix -ose used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry.

condition involving a decreased ability to digest lactose due to a lack of lactase in the small intestines, either genetically or from injury

manufactured food designed and marketed for feeding of infants

Lactitol is a disaccharide sugar alcohol produced from lactose. It is used as a replacement bulk sweetener for low calorie foods with 30–40% of the sweetness of sucrose. It is also used medically as a laxative.

set genes encoding proteins and enzymes for lactose metabolism

metabolic process

candy

α-lactalbumin, also known as alpha-lactalbumin and LALBA, is a protein that in humans is encoded by the LALBA gene.

β-Galactosidase (EC 3.2.1.23, beta-gal or β-gal; systematic name β-D-galactoside galactohydrolase) is a glycoside hydrolase enzyme that catalyzes hydrolysis of terminal non-reducing β-D-galactose residues in β-D-galactosides. (This enzyme digests many β-Galactosides, not just lactose. It is sometimes loosely referred to as lactase but that name is generally reserved for mammalian digestive enzymes that break down lactose specifically.)

chemical compound

DNA-binding protein

continued activity of the lactase enzyme in adulthood, enabling digestion of dairy products

species of fungus

class of enzymes